Plus tri

I don’t know from whom I’ve heard that great chefs are as valuable as heart surgeons.  And maybe it has nothing to do with Hugo, but it seems to me that I can only view his development from the point of excellence. How else to call his departure from Portugal and the struggle in the dining industry, which finally ended with the opening of the „Lisboa Lounge – Dine and Wine“ restaurant in Vienna. The keyword seems to be „lounge“ because the relaxed atmosphere, various tapas, dominated by „Pata Negra“ (or prosciutto from specially bred pigs), and an incredible selection of wines are ideal for relaxation. However, the most attractive is always the octopus, so I often eat octopus in a coriander and olive oil as an appetizer, and for the main course „Polvo a Lagreiro,“ i.e., grilled octopus and garlic baked with young potatoes. Many people know how much I appreciate octopus and have tried it on all continents in a thousand ways. Probably that’s why I can declare these dishes delicacies. I’m perhaps in conflict with those who come to eat „Pastel de Nata“ or pastries with egg cream sprinkled with cinnamon. And not only does it turn out that Hugo is a good cook, but his cosmopolitan spirit brings with it many authentic explanations of the phenomena and things that surround us. That is the reason why I am always chatting about something with him. And, probably because of all Hugo is unique,  he cooks like our grandmothers, serves everything as an artist, and treats everyone as a friend.

♥

Ne znam od koga sam čuo da su veliki kuvari značajni kao kardiohirurzi. I možda to nema nikakve veze sa Hugom, ali čini mi se da njegov razvoj mogu da postaram samo iz ugla izvrsnosti. Kako drugačije nazvati njegov odlazak iz Portugala i borbu u ugostiteljstvu, koja se konačno završila otvaranjem „Lisboa Lounge – Dine and Wine“ restorana u Beču. Čini se ključna reč „lounge“ jer opuštena atmosfera, razni tapasi među kojima dominira pata negra (ili pršuta od specijalno gajenih svinja) i neverovatan izbor vina je idealan za opuštanje. Ipak za mene je uvek najprivlačnija hobotnica, pa često za predjelo jedem saltu hobotnice u korijanderu i maslinom ulju, a za glavno jelo „Polvo a Lagreiro“, odnosno grilovanu hobotnicu a belim lukom zapečenu sa mladim krompirima.  Mnogi znaju koliko cenim hobotnicu i da sam je probao na svim kontinentima na hiljadu načina. Verovatno, zato i mogu da proglasim ova jela delikatesima. Tu sam verovatno u sukobu sa onima koji dolaze da bi pojeli „Pastel de Nata“ ili pecivo sa kremom od jaja posutom cimetom.  I da ne ispadne samo da je Hugo dobar kuvar, već njegov  kosmpolitski duh nosi sa sobom mnogo autentičnih objašnjenja pojava i stvari koja nas okružuju, zbog čega je lepo sa njim proćaskati. Verovatno je i zato Hugo jedinstven, jer kuva kao naše bake, servira sve kao umetnik, a ophodi se svima kao prijatelj.